Super simple pumpkin soup with cranberry sauce

Breakfast: Apple-soaked oatmeal with dates and blueberries

Lunch: Cous cous, spinach and black bean salad

Dinner: Vegan pate (thanks Hilary!), bhajis, super simple pumpkin soup with cranberry sauce and vegan cornbread with home made jam

We've has such a strange winter in Toronto; the other day it was +7, which is generally a temperature we don't see from December through to March. However, I woke up today to see a winter wonderland outside - real snow on the ground and a snap in the air. Now THIS is winter!

One of the best meals in any cold period is a simple vegetable soup. I'm all for curried parsnip and apple, and even the occasional daal, but a super simple soup lets the beautiful flavours of the food come through in full force and there's nothing better when you're cold, damp and sneezing all over the place.

This is cheap, easy and fun to make, and the cranberry sauce plays against the taste of the pumpkin gorgeously.

You'll need:
(Feeds 4)

2 onions, chopped
4 cloves garlic
8-10 cups pumpkin, chopped
6-7 cups vegetable stock
2 tbsp cranberry sauce
olive oil

Method:

Heat the oil in a pan, and throw in the onion and the garlic
Cook until the onions turn translucent then throw in the pumpkin
Cook for 10 minutes then add in the veg stock
Put the lid on and cook for 20 minutes
Allow to cool, then blend to a smooth consistency
Serve with 1/2 tsp cranberry sauce and enjoy!

Pumpkin is a good choice for a winter soup as it contains Vitamins A and C which could help keep you from getting that dreaded lurgy, and potassium, magnesium, and fibre as well.

Plus, it tastes delicious!